Crunchy and Melted Morsels

posted 2012 Dec by John Costanti

Smoked pink and sockeye salmon is a healthy,
versatile, convenient, and really never tasted so delicious.Hot oven grinders and grilled cheese
sandwiches benefit greatly with adding smoked salmon.This recipe was retrieved from food.com using
the best ingredients to make one of the world’s most comforting winter time
meals.Consider serving this with
vegetable or tomato soup on the colder days.

Spread the Dijon mustard over each of 4 slices of the brioche. Top each one
with 1 slice of the Gruyere. Divide all
of the smoked salmon and grated lemon zest among the 4 slices of brioche.
Season lightly with the salt and pepper and cover with the remaining slices on
Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes,
until the bread is toasted and the cheese is melted. Cut the panini in half and
serve!

Comments

This is really good. I didn’t use brioche though… but instead used ciabatta bread halves. Excellent. Thanks!

Posted by egharris on December 03, 2012

Long forgotten are the tuna melt sandwiches of yesteryear. Once you have quality like this, nothing will take its place.

Posted by Jason on December 02, 2012

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Nooksack Salmon Enhancement Association

A community-based nonprofit organization dedicated to restoring sustainable wild salmon runs in Whatcom County, at the northwestern tip of Washington State.